Mushroom Ragout with Garlic Chive Sauce Recipe Video

Tips and techniques from the nation's finest chefs. Chefs Terence and Patrick Fuery from Maia Restaurant in Berwyn, PA cook a Mushroom Ragout with Garlic Chive Puree at the New England Culinary Arts Forum in Maine.


Difficulty LevelVery EasyServings8
Main Ingredient,


 White button mushrooms3 Pound (Organic Ones)
 Fennel head1 , diced
 Yellow onion1 , diced
 Carrot1 , diced
 Dried chanterelles1 Ounce
 Bay leaves2
 Thyme sprigs4
 Flat leaf parsley sprigs4
 Madeira1 Cup (16 tbs)
 Garlic chives1 Bunch (100 gm)
 Flat leaf parsley1 Bunch (100 gm)
 Extra virgin olive oil2 Ounce
 Iced water2 Ounce
 Fine sea salt To Taste
 Freshly ground pepper To Taste
For shellbark hollow farms goat gougers
 Goat milk1 Cup (16 tbs)
 Salt1 Tablespoon
 Sugar1 Tablespoon
 Butter2 1⁄2 Ounce
 Flour1 Cup (16 tbs)
 Eggs4 (2 Plus 2)
 Grated aged goat cheese3 Ounce (Shellbark 0Hollow)


Method for the broth
combine all ingredients with 1 gallon water and simmer very slowly for 3 hours, if the broth reduces too much add more water as needed. There should be just enough liquid to keep the vegetables covered. Strain through a fine sieve then strain through cheese cloth or a coffee filter. Reduce until rich and flavorful, season with sea salt and white pepper.

For the puree
Sauté the garlic chives in some of the oil until tender and bright green but do not let them get brown. Repeat with the parsley then transfer to a tray and cool in the refrigerator. When both herbs are cooled put in a high speed blender and puree with the remaining oil and ice water until very smooth. Keep cold until ready to serve.

For the garnish
Dice the mushrooms and sauté until lightly brown. You will need to do this in small batches to get them evenly brown. Then add them all back to a hot pan and add the garlic and shallots, sauté for a minute then deglaze with Brandy.

To serve
Pour the Broth in a soup tureen and place on the table. In each guest’s bowl arrange the puree in small pools around the bowl and carefully place the mushrooms on top of the puree. Sprinkle the chive blossoms around and if you have fresh truffles shave them around.

Shellbark Hollow Farms Goat Gougers
Method of Preparation
Bring to a boil, milk, butter, with salt and sugar. Add in the flour and return to heat until it forms a ball. Transfer to a mixer with a paddle and beat on high, add first 2 eggs then the second 2 , add in 2 ounces of the goat cheese. Transfer to a piping bag and keep at room temp during service. Pipe on to trays, sprinkle with the remaining goat cheese and bake at 375 until golden. Serve warm.

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Editors Review

Why not try this unique mushroom recipe that would surely impress your family and guests. See this great video that shows an excellent recipe for mushroom ragout with garlic chive sauce. The video here also displays wonderful flaming and slicing techniques that makes it a must watch!